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Lemon & Poppy Seed Baroque Cake

Stunning in it's simplicity, our baroque bake is a deliciously light lemon and poppy seed sponge


  • 350g butter, softened, plus extra to grease
  • 350g caster sugar
  • 350g self-raising flour, sieved
  • 6 eggs
  • Zest of 4 lemons, juice of 2
  • 80g black poppy seeds

for the decoration

  • 25g icing sugar, to dust
  • Handful fresh berries
  • A few leaves mint


  1. Preheat the oven to 180°C/350°F and grease the mould.
  2. Combine all the cake ingredients and mix until smooth.
  3. Pour the mixture into the mould and level the top with a spatula, bake for approx. 55 minutes until the centre of the cake is set and a skewer inserted in comes out clean.
  4. Remove from the oven and allow to cool for a few minutes then carefully remove from the mould and leave to cool completely on a wire cooling rack.
  5. Dust the top with the icing sugar and use a damp, soft brush to draw over the raised detail of the cake so the icing sugar dissolves away to leave the pattern clear. Transfer to a plate and serve topped with the fresh berries and mint leaves.

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